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Nowadays, as celiac disease is becoming more common the consumers’ demand for gluten-free products with high nutritional and taste quality is increasing. This work deals with the study of the impact of four novelty gluten-free sources: chestnut flour (Cf), whole rice flour (Rw), Carolino rice flour (Rc) and Agulha rice flour (Ra). Textural, thermorheological and stability performance of gluten-free gels using different experimental techniques were evaluated. Mixed gels were also produced for comparison. Texture parameters were determined from the texture profile analysis using a texturometer. Thermorheological oscillatory measurements were conducted in a stress-controlled rheometer in order to clarify the kinetics of gel formation and to characterise the structure of the matured gels. The stability of the gels was evaluated using transmittance profiling of the gels under gravitational fields (LUMiSizer®). Texture studies suggested that gels from mixtures of chestnut flour at 30 % and rice flour at 20 % showed the right texture to develop gel-based new desserts. Rheological results showed that the thermal profiles on heating of Cf gels were similar to those obtained for Rw and Ra, whereas Rc gels exhibited a particular pattern. Once the final gelatinisation temperature was achieved, no significant differences on the viscoelastic properties were noticed for all the tested gels. Stability tests showed that gels with Rc should present an industrial advantage over the other assayed formulations, since the stability of these gels is of the order of four times larger.

Mert, Ilkem Demirkesen/0000-0003-1872-5838; Sumnu, Gulum/0000-0002-2949-4361 WOS: 000320695700013 In this study, the effects of chestnut flour and xanthan-guar gum blend-emulsifier DATEM mixture addition on macro- and microstructure of rice breads baked in conventional and infrared-microwave combination ovens were investigated by using the images obtained by a scanner and scanning electron microscopy (SEM). Pore area fraction, pore size distribution, and roundness values of pores were determined. The highest pore area fraction values were obtained in breads prepared by replacement of 46 % of rice flour with chestnut flour containing xanthan-guar gum blend-DATEM mixture and baked in an infrared-microwave combination oven. On the other hand, rice breads containing no additives or chestnut flour had the lowest pore area fraction values. Infrared-microwave combination baking increased both pore area fraction values and total number of pores. Infrared-microwave combination baking caused approximately 23-28 % increase in number of the small pores (0-5 mm(2)) in rice breads and 71 % increase in number of the large pores (> 10 mm(2)) in chestnut-rice breads. The fiber content and larger starch granules of chestnut flour contributed towards the stabilization of gas bubbles resulting in better crumb structure. More homogenous pore distributions were observed when additives and an infrared-microwave combination oven were used. When microstructure of gluten-free breads was investigated, it was seen that starch granules in chestnut-rice breads baked in an infrared-microwave combination oven did not disintegrate completely. METU, Ankara, Turkey [BAP-08-11-DPT.2002K 120510] The authors appreciate Kafkas Pasta Sekerleme San. Ve Tic. A.S. (Karacabey, Bursa) and Ankara Halk Ekmek Fabrikasi (Ankara, Turkey) for supplying chestnut flour and emulsifier DATEM, respectively. This research was supported by BAP-08-11-DPT.2002K 120510 (METU, Ankara, Turkey).

Mert, Ilkem Demirkesen/0000-0003-1872-5838; Sumnu, Gulum/0000-0002-2949-4361 WOS: 000293078400005 The main objective of this study was to design gluten-free breads containing chestnut and rice flour and xanthan-guar gum blend to be baked in infrared-microwave combination oven. Response surface methodology (RSM) was used to optimise gluten-free bread formulations and processing conditions. Weight loss, firmness, specific volume and colour change of the breads were determined. Rice flour mixed with different proportions of chestnut flour and different emulsifier contents were used to prepare breads. The gluten-free formulations were baked using different upper halogen lamp powers, microwave powers and baking time which were varied from 40% to 80%, 30% to 70% and 9 to 17 min, respectively. Gluten-free breads and wheat breads baked in conventional oven were used for comparison. Breads containing 46.5% chestnut flour and 0.62% emulsifier and baked using 40% infrared and 30% microwave power for 9 min had statistically comparable quality with conventionally baked ones. METU, Ankara, Turkey [BAP-08-11-DTP.2002K 120510] This research was supported by BAP-08-11-DTP.2002K 120510 (METU, Ankara, Turkey). We thank Kafkas Pasta Sekerleme San. ve Tic. A. S,. (Karacabey, Bursa) and Ankara Halk Ekmek Fabrikasi (Ankara, Turkey) for supplying chestnut flour and emulsifier DATEM, respectively.

Valorial l'Aliment de Demain;CNRS;PONAN - Pole Alimentation et Nutrition;INRA;Pays de la Loire;Nantes Metropole Communaute Urbaine 6th International CIGR Technical Symposium - Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management -- 18 April 2011 through 20 April 2011 -- Nantes -- 89672 The inappropriate immune response to the certain grain proteins in wheat, barley, rye and possibly oat is called celiac disease. In order to produce gluten-free products, many scientists and manufacturers used flours obtained from different sources such as corn, soy, sorghum, buckwheat and chickpea. Furthermore, ingredients and gums such as emulsifiers, enzymes, dairy products, fibers and hydrocolloids were used to improve functional properties of gluten-free products. Chestnut flour can be a good alternative source because of its nutritional and health benefits. In this study, the effects of chestnut flour in combination with various amounts of rice flour at different ratios (0:100, 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, and 100:0), three different water levels (120, 150 and 180%) in flour basis and addition of xanthan-guar gum blend and emulsifier DATEM™ mixture (0.5% w/w) in flour basis on quality parameters in terms of specific volume, firmness and color have been studied. Basic cake recipe in percent flour basis contained 80% sugar, 25% shortening, 9% egg white powder, 3% salt and 5% baking powder. Cakes containing only rice flour and chestnut flour without any gum and emulsifier were used as controls. Gluten-free cakes were baked at 180°C for 20 minutes in a convection oven. Higher chestnut: rice flour ratio required higher water level to obtain higher quality. The addition of xanthan-guar blend and DATEM™ mixture resulted in softer and voluminous cakes. Darker crust color was obtained as chestnut flour content in the formulation increased. When all of the formulations were compared, cakes prepared with chestnut: rice flour ratio of 30:70 and 150% water level were the most acceptable.